Photo: Becky Luigart-Stayner; Styling: Jan Gautro
8 servings (serving size: about 1/2 cup)

A similar recipe from Sabbathday Lake Shaker Community in Maine calls for yellow split peas; we use the more readily available green. Dried savory is an herb the Shakers used often. If you can't find it, substitute a pinch of dried sage or increase the amount of dried thyme to 1/2 teaspoon. For a smoother texture, puree the soup in a blender or in the pot with an immersion blender. This thick soup serves eight as an appetizer or six as a main dish.

How to Make It

Cook bacon in a Dutch oven over medium heat 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally. Add 5 cups water, scraping pan to loosen browned bits. Add peas, dried thyme, savory, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes. Mash with a potato masher to desired consistency. Stir in salt. Garnish with thyme sprigs, if desired.

Ratings & Reviews

GayleR's Review

September 09, 2012
A great recipe using pantry staples. I've made it as written, but also have substituted ham for the bacon and broth for the water.

kathyl19's Review

September 15, 2011
This is plain, simple, delicious food. It does not need to be jazzed up with extra ingredients; substitutions are not necessary. I love to serve this with corn bread for an easy meal that my family (including 2 teenage boys) adores.

marisa2's Review

April 09, 2010
I used vegetable stock instead of water. I really loved the sage & thyme. I only used 1/2c onion & I added a bay leaf, garlic potatoes, carrots & some celery leaves/greens. I used an immersion blender to make it creamier. I loved the lighter texture & didn't find it too thin (I had 16oz of beans & used 8c of water). It was still very filling. My husband said it was one of my best soups ever. The sage & thyme really were key.

jdrupa's Review

March 11, 2009
Loved this soup. I used salty country ham instead of bacon and it was delicious. It was a nice, thick-ish soup, not runny at all, and full of flavor. I highly recommend the salty ham! I plan on making this frequently during the cold months - great with a loaf of crusty bread.

ChiotsRun's Review

January 26, 2009
I really like this recipe for a quick healthy meal. I also used chicken stock like many others. We also sprinkled with some romano cheese to top it off.

atmykitchentble's Review

January 18, 2009
Based on the reviews, I substituted half the water for free range chicken broth. I also added cubed ham instead of bacon, finely chopped carrot, minced garlic clove, large minced onion, bay leaf and added to the amount of the spices. Served with fresh herbs as a garnish and warm crusty bread, it was an excellent supper for a cold winter's day! It was not runny and had great flavor. I would make this again.

sea1229's Review

January 10, 2009
This was an excellent, easy soup; however, like other reviewers, I found it slightly ruuny and lacking flavor the first time I made it. So, I have subsequently begun using chicken broth instead of water (4 cups instead of 5), and adding a bit more of all the spices. This has made all the difference. My husdand loves it!

healthymommy's Review

January 06, 2009
I usually LOVE CL soups. Not this time.I tried everything to add just a little spark , salt, red pepper, a little lemon (I know its just split pea but come on!). It was SO bland! No flavor! would never make again!

izzycooks's Review

December 19, 2008
Delicious and easy to prepare. Based on an earlier review, I reduced the amount of water from 5 cups to 4 cups so that the soup would be a little thicker.